Vermont Food Truck Health Inspection Checklist

Vermont Food Truck Health Inspection Checklist

The Vermont Department of Health conducts inspections of food trucks based on the Vermont Food and Lodging Regulations, which are derived from the FDA Model Food Code. Use this checklist to prepare for your initial pre-operational inspection and ongoing routine inspections.

Food Safety and Temperature Control

• All cold foods held at 41°F (5°C) or below
• All hot foods held at 135°F (57°C) or above
• Accurate thermometers in all refrigeration units and visible to staff
• Probe thermometer available and calibrated for checking food temperatures
• Proper cooling procedures documented (cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours)
• Date marking system in place for ready-to-eat foods held more than 24 hours
• Raw meats stored below ready-to-eat foods in refrigeration
• No food stored directly on the floor

Personal Hygiene and Handwashing

• Handwashing station accessible with hot and cold running water
• Soap and single-use paper towels stocked at handwash sink
• Handwash sink used exclusively for handwashing (not food prep or dishwashing)
• Hair restraints (hats, hair nets) worn by all food handlers
• Clean outer garments worn by all staff
• No bare-hand contact with ready-to-eat foods (gloves, utensils, or deli tissue used)
• Employee illness policy posted and followed

Water and Plumbing Systems

• Potable water supply adequate for daily operations
• Fresh water tank in good condition with no leaks
• Wastewater tank capacity at least 15% larger than fresh water tank
• No cross-connections between potable water and wastewater systems
• Water heater functional — providing water at minimum 100°F at handwash sink
• Wastewater disposed of properly at commissary or approved dump station

Equipment and Surfaces

• All food-contact surfaces smooth, non-absorbent, and easily cleanable
• Cutting boards in good condition (no deep grooves or cracks)
• Three-compartment sink or equivalent warewashing setup (wash, rinse, sanitize)
• Sanitizer test strips available and used to verify proper concentration
• Cooking equipment clean and in good working order
• Ventilation hood clean and functional (if applicable)
• Fire suppression system current and inspected (if required by local fire code)

Food Storage and Handling

• All food from approved sources (receipts and invoices available)
• Food properly labeled and stored in food-grade containers
• No unapproved home-prepared foods on the truck
• Allergen information available for menu items
• Proper thawing procedures followed (refrigerator, cold running water, microwave, or cooking)
• Single-use items (cups, utensils, napkins) stored and dispensed to prevent contamination

Pest Control and Waste Management

• Truck free of pests (insects, rodents)
• All openings (windows, vents, service windows) screened or protected
• Garbage containers lined, covered, and emptied regularly
• No evidence of pest activity (droppings, gnaw marks, nesting materials)
• Exterior of truck clean and well-maintained

Licensing and Documentation

• Current VDH Food Establishment License displayed on the truck
• Certified Food Protection Manager certificate available for inspection
• Commissary agreement on file and current
• Employee food safety training documentation available
• Most recent inspection report available for public viewing if requested

General Cleanliness and Maintenance

• Interior floors, walls, and ceiling clean and in good repair
• Adequate lighting in food prep and storage areas
• No personal items stored near food preparation areas
• Cleaning supplies stored separately from food and food-contact items
• Truck structurally sound with no holes, gaps, or deterioration that could harbor pests

Inspection Tips

VDH sanitarians conduct both announced and unannounced inspections. To stay prepared:

• Maintain inspection-ready conditions at all times — not just for scheduled visits
• Keep a daily food safety log tracking temperatures, cleaning, and any corrective actions
• Address any previous inspection violations before the follow-up visit
• Be cooperative and transparent with inspectors — they are there to help ensure public safety
• Ask questions during inspections to clarify any requirements you're unsure about